Sun-Dried Tomato and Provolone Bread


Turn heads with this freshly baked bread.

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    2 1/2 cupsAll Purpose Flour
    3/4 tspGround Black Pepper
    1/3 cupSun-dried Tomatoes, drained and chopped, reserve 2 tbsp of oil
    1 tbsproom temperature Shortening
    2 Garlic Cloves, cooked in boiling water for 15 minutes, drained, peeled, and mashed with a fork
    2 Eggs, beaten lightly
    1 1/4 cupsButtermilk
    1/3 cupPine Nuts, toasted lightly
    1/2 tspDried Rosemary
    2 tbspParsley Leaves, fresh, minced
    1/2 cupScallions, thinly sliced
    1 cupSALERNO - Provolone Cheese, grated
    1/2 tspBaking soda
    1 1/4 tspSalt
    2 tspBaking Powder
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      1. In a large bowl sift, together flour, baking powder, salt, and baking soda.
      2. Add the Salerno Provolone Cheese, scallions, the parsley, rosemary, pepper, and sun-dried tomatoes, and toss the mixture well.
      3. . In a small bowl whisk together shortening, the reserved sun-dried tomato oil, and sugar until the mixture is smooth, and add the garlic, eggs, and buttermilk. Blend mixture until well combined.
      4. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined.
      5. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350 F oven for 45 to 50 minutes, or until a tester comes out clean.
      6. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.



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